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Sunday, March 2, 2014

What an awesome concept for a variation of the same ole cheeseburger!This recipe comes from Pillsbury, so they will naturally recommend one of their products. After reading the comments on the recipe page, I decided to use our usual pizza dough recipe instead of the 2 cans of crescent dinner rolls. One reader used the seamless crescent dinner roll dough with great success. It is up to you which item you use!As a reminder . . . if you decide to use another method for the dough, don't forget to adjust cooking time.I'd make some changes to suit our taste, like use fresh onion and maybe leave out the tomato. Ranch dressing would not be my favorite choice for a burger, but I do remember the cheeseburgers at Frisch's Big Boy back in the day used tartar sauce and it was delicious. Looking forward to making this variation of a cheeseburger!

Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal.

Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.

2 comments:

DAR Lady
said...

Hi Gina,I love your blog and though I dont have time to stay right now, I'm hoping I did right to "click" to follow you and will definately be back to peruse more. Your learning background mirrors mine in that I learned origionally at my grandmother's knee, actually standing in a chair at he counter begging to "lick the bowl" LOL. I did attend cooking school 50+ years later and have been a private chef and catered and made wedding cakes. I guess you could say baking is my forte`. It's also my passion. Here's the addy to my blog,I think, DAR Lady aka The Occasional CookLifeInTheSityZoo.blogspot.comI have just started my blog,the first time ever to blog, and i hope you'll visit me when I can get something of interest up LOL

Contributors

I'm a recipe collector and have a filing cabinet full of recipes from scouring magazines, newspapers, trading with friends and my cherished family recipes that were passed on to me by family . . . some I have no idea where they came from. I attempt to list sources when I have them . . . I'm not trying to claim any recipe as mine unless it is . . . I'm a serious foodie . . . not a professional chef!

I will also be posting those recipes that look promising to me since I'm always looking for new recipes to try out.

I'm a third generation sicilian italian-cuban-american who was fascinated with everything that happened in the kitchen as I grew up, next to my nana's side . . . watching every move that she made. She started giving me little jobs to do in the kitchen to keep from stepping on me . . . I learned how to cook at a young age, throwing things together, rarely using measuring utensils. Cooking is a passion which takes lots of tasting and nurturing what you are cooking until it is just right.

Here's the twist to my italian cooking . . . I married a southern gentleman whose mom prepared the best southern comfort food meals . . . and as a young adult, I was right there by her side, learning how to cook southern style. He and I combined the two cooking styles into our own style that never disappointed our guests.

Since my southern gentleman passed away, I got used to cooking for one . . . so there is yet another twist to my cooking . . . cooking a big meal and turning it into totally different meals.

I've since remarried and my new husband (yep, another southern gentleman) has a similar cooking style . . . and we are perfecting the art of making great meals using leftovers :)